Chives, also known as Allium schoenoprasum, is a member of the onion family. It is fast-growing, with rounded pink-purple flowers above green, hollow stems.
The onion-scented leaves and the flowers are edible. You can sprinkle chopped fresh chives over salads, soups and potatoes.
If you prefer garlic-scented leaves, consider garlic chives (Allium tuberosum). Chives die back in late autumn but will regrow in early spring.
Pruning chives (Allium schoenoprasum). After flowering, cut the flowered stems down to 4-5 cm above the ground, so the plant will not set seed.
Best to start with the outside leaves first Deadheading chives
Do chives grow back after cutting. You can harvest the leaves of chives for most of the year. Cut the leaves back to 4-5cm above the ground. The leaves quickly regrow, if you need a few leaves, best to start with the outside leaves first.
Bear in mind that chives like moisture in the soil. Don’t let the plant dry out, especially during the summer season.
Keep well-watered if conditions are dry.
To keep its vigour, divide chives every two or three years. Divide chives in March or October. Lift the clump with a fork and cut it into smaller pieces with a sturdy knife.